salted potherb mustard
常見例句
- In Maillard reaction, the notable factor of effecting amino acid content and flavor is glucose, the notable factor of effecting colour is water content in dried -salted Potherb mustard.
葡萄糖對(duì)氨基酸含量的影響極顯著，對(duì)風(fēng)味的影響極顯著，乾菜含水率對(duì)色澤的影響高度顯著； 返回 salted potherb mustard